These Pasta Frittata Muffins are fun for breakfast, snacks or appetizers. While this simple on the go breakfast recipe uses fresh angel hair it is also a great way to use up leftover pasta.
Pasta Frittata Muffins
Among my Italian friends a frittata is seen as a way to use up leftovers for breakfast the next day. Some of their creations get pretty wild, but this recipe is quite simple and made right in a muffin pan.. These Pasta Frittata Muffins are made with angel hair (capellini), but spaghetti or orzo would also work well. Capellini is one of those pasta that is least suited for many other leftover pasta recipes, yet perfect for these mini frittatas.
What to do with leftover pasta?
Rejuvenate that leftover spaghetti or angel hair into frittata muffins. They cook faster than a full sized frittata and have more of that caramelized edge goodness per bite!
This easy breakfast recipe just takes a few ingredients that you probably already have on hand. Just your leftover pasta (or fresh), eggs, tomatoes, garlic, Parmesan and a little milk and seasoning.
These Frittata Muffins are the perfect solution to use up you leftover pasta. Kids will happily grab a mini Pasta Frittata or three on their way out the door and they make a great weekend brunch idea too.
- ¼ lb angel hair pasta
- 1 cup tomatoes of your choice chopped
- ½ tbsp. garlic chopped
- ¼ cup grated parmesan
- 3 eggs
- 2 tbsp. milk
- 1 tsp dried basil
- 1/2 tsp salt
- pepper to taste . used a 1/4 tsp
Preheat oven to 375°. Spray 2 mini muffin tins with cooking spray or lightly coat with olive oil.
Unless you have leftover pasta to use, break pasta in half and cook according to package directions.
- Chop tomatoes into small pieces and put into a measuring cup until you reach a cup.
Once pasta is cooked, drain it and set it aside to cool.
- Crack the eggs into a small mixing bowl and add milk. Beat with fork until combined.
Add tomatoes, garlic, Parmesan, basil, salt and pepper.
Pour the egg mixture over the cooked pasta and fold in until fully coated.
Fill each of the muffin cups with the mixture.I actually rolled up my sleeves and used my hands. Try to fill each one with the same amount of mixture. If you notice there is more egg in some, use a spoon to transfer liquid to others.
- Bake for 15 minutes.
They should be served warm with a sprinkle of dried basil and Parmesan.
A few other easy breakfast recipes to try…